Savory Spiced Cornbread Muffins with Fresh Corn Topping
Delicious savory cornbread muffins studded with cheddar cheese, jalapeño, red onion and garlic scapes with a crunchy corn topping. Cajun spices add a bit of pizzaz. Great as a side dish, for brunch or a snack!
Servings: 12 cornbread muffins
Equipment
- 1 12 capacity muffin tin
Ingredients
Dry Ingredients:
- 1/2 cup cornmeal medium grind, stone ground
- 1/2 cup corn flour
- 1 cup flour use all-purpose gluten free flour for GF
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 2 teaspoons spicy Cajun seasonings*
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/4 cups buttermilk
- 2 large eggs room temperature (I use pasture raised)
- 6 tablespoons butter melted and slightly cooled
Special Add-In Ingredients:
- 1 cup fresh corn kernels divided, 1/2 cup for the batter; 1/2 cup for topping
- 2/3 cup sharp yellow cheddar cheese divided, cut into 1/4 inch cubes
- 2 teaspoons jalapeño minced
- 1 tablespoon red onion or red scallions, small chop
- 1 tablespoon garlic scapes small chop, or can use chives
For brushing the tops:
- 1 1/2 teaspoon neutral oil such as expeller pressed safflower oil
Instructions
- Cut kernels off cob. Set aside 1/2 cups for the batter; 1/2 cup for the topping
- Preheat the oven to 400 degrees (375 degrees convection-bake.)Prepare muffin tin with paper liners.
- In a large bowl, stir together the 7 Dry Ingredients: cornmeal through salt until blended.
- In another bowl, beat together the 3 Wet Ingredients: buttermilk, eggs and melted butter until well blended.
To the Dry Ingredient Bowl:
- Add the 5 Add-In Ingredients - using only 1/2 cups of the corn kernels and 1/3 cup cheddar cheese cubes.
Mix together:
- Add the wet ingredients to the large dry bowl and stir with a wooden spoon until the mixture is blended. Do not over mix.
- Scoop the batter mixture onto the paper liners to fill 12 of them evenly. Top each with a portion of cheddar cheese (approximately a rounded teaspoon.) Now add the reserved 1/2 cup of corn kernels pressing down lightly. Brush the tops with 1 1/2 t. oil with a pastry brush - to prevent the corn from dying out.
- Bake at 400 degrees for 23 - 24 minutes minutes or until risen with firm tops.
Notes
*Spicy Cajun Seasonings - I use my salt-free blend, or one you like - make sure it includes chipotle chili powder for a smokey essence.
See recipe: Karen’s Best Cajun Seasoning Blend
These cornbread muffins freeze well! Add to a container, label and freeze.
Thaw in the refrigerator, or wrap frozen in foil and heat in a 350 degree oven for 10 - 15 minutes. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Thaw in the refrigerator, or wrap frozen in foil and heat in a 350 degree oven for 10 - 15 minutes. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 220kcal | Carbohydrates: 23g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 343mg | Potassium: 148mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 1mg